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ANALISIS PERUBAHAN PROTEIN IKAN SELAMA PENGOLAHAN DENGAN PENGGARAMAN

JURNAL AGROSAINS : Karya Kreatif dan Inovatif

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Title ANALISIS PERUBAHAN PROTEIN IKAN SELAMA PENGOLAHAN DENGAN PENGGARAMAN
 
Creator Alimurrahman, Alimurrahman
 
Description Indonesia So far, there has been no study regarding the effect of the stages of traditional fish processing in Indonesia on changes in the molecular weight profile and allergenicity. The objectives of this study were (1) to obtain a molecular weight profile of fish protein extracts during the salted fish processing stage of the five types of marine fish that were mostly produced in P3 Pasongsongan; (2) obtain the level of allergenicity of fish protein extracts during the salted fish processing stage of the five types of fish tested; and (3) obtain information on changes in the allergenicity of similar marine fish protein extracts due to the application of salted fish and pindang fish processing technology. In the first stage, secondary data was collected to obtain information on the five types of salted fish that were most widely produced in P3 Pasongsongan which would then be selected as samples. In addition, observations and interviews were also conducted with 25 salted fish producers in P3 Pasongsongan to obtain a profile of salted fish processing that will be used as a standard for sample processing. SDS-PAGE electrophoresis test showed that the processing of salted and pindang fish could not remove the protein bands thought to be parvalbumin (10 to 13 kDa) and other polypeptides suspected to be major allergens in fish (24, 40, and 50 kDa). Potential allergenicity of wet salted fish from the highest to the lowest, namely tuna > mackerel > selar > kite > tembang. Allergenicity potential of dried salted fish from the highest to the lowest, namely layang fish > tembang > tuna > mackerel > selar. Fried salted fish has the highest allergy potential, while mackerel and fried salted tuna have the lowest allergy potential. Comparison of the allergenicity test results for mackerel during the processing stages of salted fish and pindang fish showed that the allergenicity of mackerel processed with salting was higher than that of mackerel processed with salting.
Indonesia Sejauh ini, belum ada studi terkait pengaruh tahapan proses pengolahan ikan tradisional di Indonesia terhadap perubahan profil bobot molekul serta alergenisitasnya. Tujuan dari penelitian ini adalah (1) memperoleh profil bobot molekul dari ekstrak protein ikan selama tahapan pengolahan ikan asin dari lima jenis ikan laut yang paling banyak diproduksi di P3 Pasongsongan; (2) mendapatkan tingkat alergenisitas ekstrak protein ikan selama tahapan pengolahan ikan asin dari lima jenis ikan yang diuji; serta (3) mendapatkan informasi mengenai perubahan alergenisitas ekstrak protein ikan laut sejenis akibat penerapan teknologi pengolahan ikan asin dan ikan pindang. tahap satu dilakukan pengambilan data sekunder untuk mendapatkan informasi lima jenis ikan asin yang paling banyak diproduksi di P3 Pasongsonganyang kemudian akan dipilih sebagai sampel. Di samping itu, juga dilakukan observasi serta wawancara terhadap 25 produsen ikan asin di P3 Pasongsonganuntuk mendapatkan profil pengolahan ikan asin yang akan digunakan sebagai standar proses pengolahan sampel. Pengujian elektroforesis SDS-PAGE menunjukkan bahwa proses pengolahan ikan asin dan pindang tidak dapat menghilangkan pita protein yang diduga sebagai parvalbumin (10 sampai 13 kDa) serta polipeptida lain yang diduga sebagai alergen mayor pada ikan (24, 40, dan 50 kDa). Potensi alergenisitas ikan asin basah dari yang paling tinggi ke yang paling rendah, yaitu ikan tongkol > kembung > selar > layang > tembang. Potensi alergenisitas ikan asin kering dari yang paling tinggi ke yang paling rendah, yaitu ikan layang > tembang > tongkol > kembung > selar. Ikan selar asin goreng memiliki potensi alergi yang paling tinggi, sedangkan ikan kembung dan tongkol asin goreng memiliki  potensi alergi yang paling rendah. Perbandingan hasil pengujian alergenisitas ikan kembung selama tahapan pengolahan ikan asin dan ikan pindang menunjukkan bahwa alergenisitas ikan kembung yang diolah dengan pemindangan lebih tinggi jika dibandingkan dengan ikan kembung yang diolah dengan pengasinan.
 
 
Publisher Universitas Islam Madura
 
Date 2021-12-29
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.uim.ac.id/index.php/agrosains/article/view/1213
10.31102/agrosains.2021.6.1.29-34
 
Source JURNAL AGROSAINS : Karya Kreatif dan Inovatif; Vol 6 No 1 (2021); 29-34
JURNAL AGROSAINS : Karya Kreatif dan Inovatif; Vol 6 No 1 (2021): JURNAL AGROSAINS : KARYA KREATIF DAN INOVATIF; 29-34
2598-4179
2407-6287
10.31102/agrosains.2021.6.1
 
Language eng
 
Relation https://journal.uim.ac.id/index.php/agrosains/article/view/1213/784
 
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